New ZealandLamb – Photo from my company’s website
has been malfunctioning for a few weeks and I was waiting to have the problem
fixed to start posting again. But today I really need to tell about my yesterday's mind blowing
My boss gave me a lamb rack yesterday. - Some companies reward their employees with stock options and sport cars…. I got a whole rack of lamb - . I was both delighted and puzzled. Lamb racks are quite in fashion here in New Zealandbut I never had a chance to cook one myself. So, how to cook it?
From what I read, crusts seem to be the way to go: blend nuts and herbs, coat the meat and oven bake it. It sounds easy enough, however, crusts do not flavour the meat. They just sit on top and add texture.
I came up with an experimental plan: create a marinade that would be thick enough to coat the meat and stick to it in the over.
Back in my kitchen, I blended fresh rosemary (thank you so much Barbara), fresh mint, a pinch of salt, olive oil, a few cloves of garlic and toasted pine nuts to texturise. The paste was thick and delightfully fragrant. I knew I was on the right track.
I coated all sides of the meat and placed in the fridge for an hour to marinate. Then I placed it into moderate over for 20 minutes, increasing the heat for the last 5 minutes. I left the meat out of the oven for a good 5 minutes to finish cooking in its own juice and I sliced it.
The meat was slightly pink and tender. The marinade tasted just as heavenly as I smelt. It was delightful. Every single mouthful was a fireworks of flavour, the meat was soft and melting. I even woke up in the middle of the night thinking about lamb racks. A new food obsession is born.